Tonight is the last time I plan on cooking for a couple of weeks. That’s right, we’re breaking the streak of consecutive weeks of cooking outdoors to go on vacation. But don’t despair, as there will be posts going up here while we’re gone as I search some major towns in the UK and Ireland for signs of BBQ. I know, good luck with that…
Spatchcock chickens (plural) were on Bubba Ho-Keg tonight. They both got a treatment of salt, pepper, sage, rosemary, garlic, and a splash of wine both prior to and during the cook. Just for fun I splashed on some Big Butz Hot BBQ sauce on one of them; after all, I’d already tore the skin up while turning them over.
Once the chickens were done, asparagus drizzled with EVOO and sprinkled with salt, pepper, and granulated garlic went on in the newly vacated space. And for those that are wondering, there were carrots in that pot.
Auntie was behind the menu selection again tonight, although I insisted on cooking carrots instead of eggplant. She was skeptical of the idea until she tasted them, then decided that they were a pretty good idea after all.
Tomorrow we play planes, trains, and automobiles. And ferries and taxis. And likely some running through airports. I’ll be sure and post here regularly on my quest for furrin BBQ. Don’t be a stranger, or at least don’t be stranger than us…
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Best of travels and good luck on the Anglo-Que quest.
Thanks. I’d even settle for a Saxon-Que if I can find one…
Enjoy the vacation! Nothing inspires creativity like a break from the usual.
Thanks, I hope to come back not only refreshed but with some new ideas of unusual things to throw on the grill.
Have a great and safe trip. Can’t wait to see how your trip influences your cooking on your return.
Haggis on the Bubba Keg? Maybe when you return.
Have a great time and enjoy the trip!
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